Lime Tart 1-1/2 cups graham cracker crumbs 1/2 cup sugar 6 tablespoons butter or margarine, melted FILLING: 1 cup sugar 3 tablespoons cornstarch 1 cup whipping cream 1/3 cup lime juice 1/4 cup butter or margarine, cubed 1 tablespoon grated lime peel 1 cup (8 ounces) sour cream TOPPING: 1/2 cup whipping cream Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lime Tart cont. 2 tablespoons confectioners' sugar 3/4 teaspoon vanilla extract Combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely on a wire rack. In a saucepan, combine sugar and cornstarch. Gradually whisk in cream and lime juice until smooth. Add butter. Cook and stir over medium heat; gradually bring to a boil. Boil for 1 minute. Remove from the heat; stir in lime peel. Cool to room temperature; fold in sour cream. Pour into crust. In a small mixing bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Spread over filling. Chill Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

	Lime Tart for 4 hours or until ready to serve. Yield: 6-8 servings. Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008